Dessert Recipes - Quick Buckwheat Cakes Recipe

Ingredients              

• 2 cups Elam's Pure Buckwheat Flour

• 1 tsp, baking powder

• 3/4 tsp, salt

• 1/2 tsp baking soda

• 2 1/2 cups milk

• 1/4 cup cooking oil or melted shortening

Makes about 16 cakes, 4 inches in diameter

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Method:

1. Combine first four ingredients in bowl; mix well. Add milk and oil or melted shortening; stir until smooth. Stir batter down before using each time.

2. For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle.

3. Bake until top is covered with bubbles and edges look cooked. Turn and brown second side.

To make Buttermilk Cakes: Follow recipe for Quick Buckwheat Cakes above and change as follows: Increase baking soda to 1 1/2 tsp. Substitute 3 cups buttermilk or sour milk for 2 1/2 cups sweet milk. Makes about 18 cakes, 4 1/2 inches in diameter, 6 servings of 3 pancakes each.